Vegetable Frittata

Naomi Minahan         


2 Tablespoons vegetable oil of choice

˝ cup chopped summer squash

˝ cup chopped onion

2 cloves garlic minced

˝ cup chopped broccoli

1 cup sliced mushrooms

˝ cup chopped cauliflower

a dash of each: crushed red pepper, oregano, basil, and garlic granules

10 eggs

˝ cup grated Parmesan cheese (optional)

salt and pepper to taste



1.  In a 10 inch cast iron pan, saute onion with the vegetable oil on medium heat until lightly caramelized. Add other vegetables and the garlic sauté another 2 to 3 minutes. Turn heat down to medium low and add the spices and cook 1 minute.

2.  Whisk the eggs together. Beat in the cheese with a couple tablespoons of water. Season with salt and pepper.

3.  Turn the broiler on. Pour the egg mixture into the cast iron pan with the vegetables. Cover with a lid and cook until frittata is set, about 10 to 15 minutes. The top of the frittata will still be a little runny. Remove lid and finish cooking in the broiler until top is lightly brown. Cut into pie shape and serve.